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Apple Cupcakes Recipe

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★★★★★

5 from 94 reviews

These Apple Crumble Cupcakes combine a moist vanilla cake base with a warm, spiced apple filling and a buttery crumble topping. Finished with a drizzle of caramel sauce and a dusting of powdered sugar, these cupcakes offer the comforting flavors of apple pie in a delightful handheld dessert.

Ingredients

Scale

Crumble Topping

  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes

Apple Filling

  • 3 medium apples (Honeycrisp, Gala, or Fuji), peeled, cored, and diced
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon all-purpose flour

Cupcake Batter

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or plain yogurt
  • 1/4 cup milk

Garnish

  • Caramel sauce, for drizzling
  • Powdered sugar, for dusting

Instructions

  1. Prepare the Crumble Topping: In a medium bowl, whisk together the flour, brown sugar, cinnamon, and nutmeg. Add the cold, cubed butter and cut it into the flour mixture using a pastry blender or your fingertips until it resembles coarse crumbs. Cover and refrigerate to keep it chilled until baking.
  2. Make the Apple Filling: In another medium bowl, combine the diced apples with granulated sugar, lemon juice, cinnamon, nutmeg, and flour. Stir until the apples are evenly coated. Set this mixture aside while you prepare the batter.
  3. Prepare the Cupcake Batter: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Cream Butter and Sugar: In a large mixing bowl, use a mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes. Beat in the eggs one at a time, ensuring each is well incorporated, then stir in the vanilla extract.
  5. Combine Wet Ingredients: In a small bowl, whisk together the sour cream (or yogurt) and milk.
  6. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture. Start and finish with the dry ingredients, mixing just until combined to avoid overmixing and keep the cupcakes tender.
  7. Assemble the Cupcakes: Spoon about 2 tablespoons of the cupcake batter into each lined muffin cup. Top each portion with approximately 2 tablespoons of the apple filling, then sprinkle the chilled crumble topping evenly over each cupcake.
  8. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow them to cool in the muffin tin for a few minutes before transferring the cupcakes to a wire rack to cool completely.
  9. Garnish and Serve: Optionally, drizzle the cooled cupcakes with caramel sauce and dust with powdered sugar for an extra touch of sweetness and visual appeal.

Notes

  • Use tart apples like Granny Smith, Honeycrisp, or Fuji for the best texture and flavor in the filling.
  • Do not overmix the batter to keep the cupcakes light and tender.
  • Keep the crumble topping chilled until ready to use to achieve a crisp texture after baking.
  • You can substitute yogurt for sour cream for a slightly tangier flavor and lighter texture.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
  • These cupcakes also freeze well; wrap individually and freeze for up to 1 month.

Keywords: apple crumble cupcakes, apple muffins, crumble topping, fall dessert, spiced apple cupcakes, caramel drizzled cupcakes

Find it online: https://biteandenjoy.com/apple-cupcakes-recipe/